Applied Ergonomics 1990, 21.

1,2-6

Design of functional work clothing for meat-cutters

R. Ilmarinen*, E. Tammela "f and E. Korhonen t *Department of Physiology, Institute of Occupational Health, Topeliuksenkatu41 a A, SF-00250 Helsinki, Finland tDepartment of Occupational Safety, Institute of Occupational Health, Laajaniityntie 1, SF-00620Vantaa, Finland

The aim of this study was to design new functional work clothing for meat-cutters, paying particular attention to the metabolic requirements of the work and the thermal and general working conditions in slaughterhouses. On the basis of the results of the pilot study (review of the literature, questionnaires and interviews, work analysis, physiological measurements) different types of work clothing were designed for prolonged use during normal work in meat cutting. Physical material tests and measurements of thermal insulation values (Icl), and the follow-up of clothing maintenance were carried out. Further modifications and evaluations of work clothing were based on the opinions of meat-cutters and on the physiological trials in slaughterhouses. The final assembly of work clothing consists of three pieces (cotton/polyester): an apron, trousers with extra insulation in the lower back, and a work coat with extra insulation in the neck and shoulders, and at the wrists. The sleeves are protected against moisture by special textile material. The thermal insulation of this new set of work clothing together with long sleeved and legged underwear is 1.3 clo and it proved to be sufficient for thermal comfort in moderate work in an air temperature of 10C.

Keywords: Protective clothing, thermal comfort, meat cutting, cold environment, physiological effects

Introduction
Cold is a very common problem in the food industry. The demands set on modern food hygiene and maintaining the quality of foodstuffs involve the handling and storing of food at low temperatures. According to the regulations of the European Community, the highest permissible temperature of fresh meat during the cutting of carcasses is + 7C, and that of the cutting room is + 10C (Ministry of Agriculture and Forestry, 1982). Cold cutting rooms have increased thermal discomfort and cold stress and strain among slaughterhouse workers. Radiant asymmetry, cold draft, elevated air humidity and low floor temperatures are also common complaints (Ilmarinen et al, 1987; Nielsen, 1986; Nordstr6m et al, 1976). The lack of sufficient thermal insulation of the extremities is a particular problem. Bare hands are usually in direct contact with cold meat and the body fluids of the slaughtered animals. Physical cooling is one reason for numbness and stiffness in the hands and fingers, impairing manual dexterity (Enander, 1988). Furthermore, whole-body cooling can reduce muscle strength. Finger temperatures of 17-12C are common during meat cutting when working without protective gloves (Ilmarinen et al, 1987). Intense hand cooling may increase the risk of occupational accidents involving the hands of meat-cutters (Meese et al, 1981). The accident rate of meat-cutters is among the highest of all occupational groups, and most of the accidents involve the hands (Tammela and Korhonen, 1984; Kullman, 1986).

The feet of the workers are exposed to low floor temperatures during the entire workday. With decreasing floor temperature below 20-22C, the complaints of local discomfort increase (Fanger, 1977; Olesen, 1975); the floor temperature in cutting rooms may be under + 5C. Under the circumstances described, it is difficult to maintain body heat balance in the work of meat-cutters. Further stress comes from static work with a rather low metabolic rate, 260 W on average, ranging from 170 to 400 W (Ilmarinen et al, 1987; Nordstr6m et al, 1976). Clothing has great potential to minimim thermal ridscomfort and unwanted effects of local cooling, However, the clothing normally worn by meat.cutters is themmlly defective and garments with hisht~r heat c a t t y flaoukl be developed (Enander et al, 1979; Nl~ls0n, 1986, I~387). There is also a significant seasonal influtmce on the clothing used. Workers use clothing with greater thermal inmllation during winter compared with summer, e ~ n though the .temt~ature at the working place is the same (Oleten and ldbb'rck, 1988). The aim of the study was to design new functional work clothing for meat-cutters, payii~ special attenttort to the metabolic requirements of the wot'k mad the thermal and general working conditions in slaughterhouses. Pilot study The pilot study comprised a review of the literature, questionnaires and interviews concerning traditional clothing,

Applied Ergonomics

March 1990

0003-6870/90/01 0002-05 $03.00 01990 Butterworth & Co (Publishers) Ltd

and workers' proposals and needs for improved clothing, the demands of maintenance of clothing, as well as analysis of the work, and working and thermal conditions (Fig. 1). The traditional clothing worn by meat-cutters consists of a white cotton work coat, trousers, apron and metal mesh safety apron (Figs. 2 and 3), provided by the employer; underwear and all other attire must be paid for by the workers themselves. Therefore, old worn-out articles of clothing which are especially thermally unsuitable are usually worn by meat-cutters. The same applies to work shoes (Fig. 4). According to the questionnaire, the most common complaints were: local cooling of neck and shoulders, anldes, wrists and lower back. The body fluids of the slaughtered animals wet the clothing, particularly the stomach and hauds and wrists, decreasing the thermal insulation of the clothing and causing extra discomfort.

Prototypes
On the basis of the pilot study, special demands were set on the new clothing (Table 1), and three different sets of clothing were designed by the students of the Helsinki University of Industrial Arts. A few workers used these sets for 3 - 4 weeks on the job. At the same time, the materials were tested and the thermal insulation values of the clothing ensembles were measured on a thermal manikin (Tammela et al, 1983).
Fig. 2 The traditional w o r k clothing of meat-cutters

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Pilot study

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Fig. 1

Design of functional w o r k clothing for meat-cutters

A p p l i e d Ergonomics

March 1990

Table 1: The special demands set on the work clothing of meat-cutters 1. It should protect the worker against cold. The temperature in slaughterhouses is usually 10-12C and that of the meat 2-7C. Thermal insulation of about 1"3 clo is necessary and it should be evenly distributed over the body. Extra insulation is needed for wrists, neck and shoulders, and lower back. Thermal insulation of headgear must be sufficient, because in the cold a great proportion of the heat is lost through the head.

2. It should protect the worker against blood-stains and moisture.

The relative humidity in slaughterhouses is 50-70%. The cold surfaces surrounding the worker and the meat to be cut are wet because of condensation, fluids drip from the slaughtered animals. The region of the stomach, hands and arms, feet and ankles are especially vulnerable to moisture.

3. It should protect the worker against dirt and smells, and the handled meat against the workers' own secretions, like sweat, hairs and dandruff. 4. It should protect the workers against occupational accidents. The use of the metal mesh safety apron is necessary in preventing accidents in meat-cutting. Most hand injuries can be prevented by using appropriate cut-protective gloves. If the thermal insulation of gloves is good, the functioning of the hands is maintained when cutting cold meat. This decreases also the risk of hand accidents. The soles of the shoes should be slip-resistant; the dampness and fat make the floor slippery. The clothes should allow freedom of movement, especially for the hands and arms. The garment ensemble should function smoothly with the metal mesh safety apron. The garments should enable easy storing of the usual personal effects. The design of the clothing should not hamper main~nance.

5. It should be functional.

6. It should be suitable for both men and women. 7. The material should stand washing at 90C, and for reasons of hygiene it should be light in colour. Work clothes in the food industry are washed for hygienic reasons more often than on average. The material should be suitable for modern industrial washing and maintenance.

Further modification was based on the opinions of the workers and on the test results. Two sets of clothing were designed (Fig. 5) and used by five meat-cutters on the job during physiological trials (Ilmarinen et al, 1987). All the workers wore the same long-sleeved and long-legged underwear made of 50/50% cotton/polyester.
P h y s i o l o g i c a l measurements

thermal insulation of the work clothing (IT) was estimated to be 1-3 clo (Burton and Edholm, 1955). Rectal and different skin temperatures gave feedback of the thermal insulating properties. The skin temperatures, especially those of neck, lower back and chest, were several degrees higher with the new clothing (Fig. 6) than with the traditional etothing with about the same thermal insulation. However, in the traditional clothing the insulation was unevenly distributed over the body. The thermal state of the body was unable to increase the low skin temperatures of the fingers, which were in contact with the cold meat. During the wear trials the workers wore dirt- and moisturerepellent winter boots with pile lining and thin socks of

Physiological measurements consisted of continuous registration of heart rate (Johne & Reilhofer, OUi 332), measurement of oxygen consumption (Morgan Oxylog) (Harrison et al, 1982) in different work phases ( 1 0 - 3 0 min), body core (YSI-401) and six skin temperatures (YSI-427). On the basis of mean metabolic rate (260 W), the required

Applied Ergonomics

March 1990

2X ~

successful. The new garments had improved thermal properties and protected against the bone chips which, during sawing of the animals, easily penetrate the clothing. During the three-month wear trial, the workers found the new leather boots better than the shoes usually worn. The only negative property they mentioned was impermeability.

Experience of maintenance
During the wear trial, the clothes were washed 2 0 - 3 0 times in the laundry of the slaughterhouse. The results were good and the clothes maintained the requirements set for the work clothing of slaughterhouses. The need for maintenance did not differ from that of normal polyester/cotton blends, but it was less than that required by normal materials. Later, the clothes were washed in a modern industrial laundry and the results were good. The frequency of repair was similar to that of normal polyester/cotton clothes The ribbing in the collars and sleeves lost some of its elasticity after 20 washes, but the polyester netting in the shoulders remained unchanged. The materials used and the design of the clothing were suitable for batch tunnel drying/finishing.

Fig. 5

The sets of c l o t h i n g w o r n d u r i n g the p h y s i o l o g i c a l measurements

wool/polyamide. The warmth of the feet was determined by measuring the temperatures of the toes and instep. The comparative measurements with the workers' own shoes and socks showed that in leather boots the feet were much warmer than when wearing the usual combination of socks and shoes (Fig. 7).

New work clothing for meat~utters

The final set of clothes consists of three pieces made of polyester/cotton blend: an overall with braces, a work coat and an apron (Fig. 8). In the design stage, special attention was paid to protecting the parts exposed to cold and moisture and to make the collar and the sleeves functional. The clothes were designed to be used with long-sleeved and long-legged underwear. Thus the thermal insulation of the clothing ensemble (Icl = 1.3 clo) is sufficient for the thermal conditions of the working place ( T a = 10C, RH 60-85%, v a < 0.2 m/s) in relation to the mean metabolic rate (260 W). The clothing ensemble with the long underwear proved to be too warm for some of the workers. In such cases the thermal insulation can be decreased by using lighter underwear. The garments are also loose enough to allow the use of additional insulating layers under it. Thus the new types of work clothes can also be worn in

Wear trial
On the basis of the results.of the physiological measurements and of the workers' opinions, the modified model was manufactured to be used by five meat-cutters over a period of three months in normal work to get information about prolonged use, repair and cleaning. The leather boots worn during the measurements were chosen as footwear. Workers' opinions The workers found the new set of clothing warmer and more protective against dirt and moisture than the traditional clothing. Dressing and undressing was generally regarded as easy. The ease of dressing was due to the small number of garments. The workers wearing the new clothing, and their workmates, felt that the appearance of the clothing was satisfactory. The design of the collar and the sleeves was

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The skin t e m p e r a t u r e s of l o w e r back and chest during the w o r k d a y w i t h the t r a d i t i o n a l and the designed w o r k c l o t h i n g ( - - w o r k period, - - - pause)

Fig. 7

The skin temperatures of toes and f o o t d u r i n g the w o r k day w i t h the o l d and new shoes ( - - w o r k p e r i o d , - - - pause)

Applied Ergonomics March 1990

Stretch b r a c e s - ~ l f ~ - ~ , ~ \I~ Water repellent Stretch Attached overall b o d i c e l ~ [ ~ l ~ / b d i c e _ collar CO.wit h braces ~ .~,~,~,~,~,~,~,~,~r~'l~'/A ralsed back part

Enander, A. 1988, 'Effects of thermal stress on human performance'. In: R. Ilmarinen and A. P~sche (Eds): Proc 3rd Int Conf on Environmental Ergonomics, Helsinki, 15. Endander, A., Ljunsberg, A.-S., and Holmer, I. 1979, Scand J Work Environ Health, 5, 195--201: Effects of work in cold stores on man. Fanger, P.O. 1977, 'Thermal discomfort caused by radiant asymmetry, local air velocities, warm and cold floors, and vertical air temperature gradients'. In: J. Durand and J. Raynaud (Eds): Thermal comfort. INSERM 75, 145-152.

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Fig. 8

The final set of w o r k clothes for meat-cutters. The material is a blend of 65% dacron-polyester and 35% cotton

Harrison, M.H., Brown, G.A., and Belyavin, A.J. 1982, Ergonomics, 25(9), 809-820. The "Oxylog": an evaluation, Ilmarinen, R., et al. 1987, I),'0 jaihmmen (Man and WorkL 1(4), 366- 387. Lihanleikkaajan tyi5 kylmii~ija kuormittavaa (Meat-cutters work - cold and physiologically strenuous) (in Finnish with an English summary). KuUman, E. 1986, 'Sv~ra handskador. Skador hos AMFtrygghetsft~rs'dkring'. IPSO Factum 4, Stockholm.
Meese, G.B., Kok, R., Lewis, M.I., and Wyon, D.P. 1981, 'The effects of moderate cold and heat stress on the potential work performance of industrial workers. Part 2: Performance of tasks in relation to air temperature under eight environmental conditions'. CSIR Research Report 381/2.

other tasks in the food industry - e g, in dairies and packing departments, with colder environments and with lower activity. The best solution for meat-cutters' footwear is the use of slip-resistant leather boots with no insulating lining. The boots with a pile lining proved to be slightly too warm. The boots are a good choice also from the hygienic point of view. They are easy to clean by brushing and by wiping with a damp cloth or sponge. Fat does not collect in the holes of the bands, from which it is difficult to remove.

Ministry of Agriculture and Forestry.

1982, 'Special demands set for the slaughterhouses exporting meat to the countries of the European Community or to the United States'. The Veterinary Department. The general letter No 204.

Nielsen, R. 1986, ApplErgonomics, 17(1), 47 57. Clothing and thermal environments. Field studies on industrial work in cool conditions. Nielsen, R. 1987, 'A field study of the ability of a slaughter house clothing to create thermal comfort during work in a cool room'. Proc 4th Int Conf on lndoor Air Quality and Climate, Berlin, 3 , 3 4 3 - 347, Nordstrtim, A., Kindbiom, A.-S., and Holmer, I. 1976, 'Arbete i kyla. Arbetsfysiologisk studie vid en styckningscentral inom slakteribrabschen'. Arbetarskyddsstyrelsen, Understikningsrapport AMA 021/76. Olesen, B.W. 1975, 'Termiske komfortkrav til gulve (Thermal comfort requirements for floors)'. PhD Thesis, Laboratory of Heating and Air Conditioning, Technical University of Denmark. Olesen, B,W., and Miirek, P. 1988, 'A field study of the clothing used at cold places of work'. In: R. llmarinen and A. P~sche (Eds): Proc 3rd lnt Conf on Environmental Ergonomics, Helsinki, 34. Tammela, E., M~ikinen, H., and Korhonen, E. 1983, 7),?iterverslaitoksen tutkimuksia /Research Reports o.f the Institute ~1' Occupational Health), 1(2), 115-- 124. TyiS-ja suojavaatetuksen l~mmtinerist~lvyys (The thermal insulation of the work and protective clothing) (in Finnish with an English summaryk Tammela, E., and Korhonen, E. 1984, Tyb'terveTslaitoksen tutkimuksia {Research Reports o[ the lnstitute of Occupational Health) 2(1), 53- 61. Teurastajien ja lihanleikkaajien kasitapaturmat (Butchers' and meat-cutters' hand accidents) (in Finnish with an English summary).

Conclusion
The project showed that the inconveniences of a cold environment in meat-cutting work can be prevented by functional work clothing and by increasing the thermal comfort of the workers. The study indicated that the close co-operation between workers, safety officers, employers, research workers, designers and manufacturers is the only way to succeed in designing and preparing functional work clothing.

Acknowledgements
The authors express their appreciation to the project group of the Helsinki University of Industrial Arts and to the manufacturer of the clothes, Reima Oy. We are grateful to the management of the LSO Food Forssa slaughterhouse for their co-operation and especially to the volunteer meatcutters, who made the study possible.

References
Burton, A.C., and Edholm, O.G. 1955, 'Man in cold environment'. Edward Arnold Publ Ltd, London.

Applied Ergonomics

March 1990